Cauliflower- Very useful product For human body, containing great amount macro and microelements, as well as various types of vitamins. It is easily digestible, and itself improves the digestibility of other foods, which is why it is even introduced into the first complementary foods of infants (from 4 months).
Cauliflower is a versatile vegetable that can be used to make a lot of delicious dishes and blanks. The recipes below for pickling cauliflower will tell you how you can preserve this product for the winter without vinegar, using regular cauliflower as a preservative. coarse salt. Cauliflower is very easy to prepare; recipes for the winter are collected in one place for convenience.
Many love salted cabbage, when it comes to white cabbage, but colored cabbage also lends itself perfectly to this method of preparation. Additional Ingredients in the form of carrots and beets in this recipe will help reveal the taste of cauliflower in a new way. The preparation steps are few and very simple, which is important for housewives inexperienced in canning. The recipe for pickling cauliflower takes very little time.
Grocery list:
- color cabbage - 2 kilograms;
- coarse salt - 100 grams;
- beets (medium) - 1 fruit;
- carrots - 1 piece;
- garlic - 3 cloves;
- black pepper - 6 peas;
- drinking water - one and a half liters;
- sah. sand - 100 gr.;
- shower. pepper - 3 pcs.
Pickling cauliflower recipe:
- Disassemble the cabbage into small inflorescences, remove leaves (if any), rinse thoroughly in water.
- Peel the beets and grate them on a coarse grater; do exactly the same with the carrots.
- Cut the garlic cloves into thin slices.
- Mix processed vegetables (pieces of cauliflower, grated beets and carrots) along with spices and garlic in a deep bowl.
- Expand vegetable mix by banks. Try to pack tightly, but without breaking the cabbage inflorescences.
- Cook in a saucepan hot pickle: After boiling, dissolve salt and granulated sugar in one and a half liters of water. Pour the contents of the jars into it.
- Leave the containers for three or four days at room conditions, without closing the lids.
- After the time has passed, close the jars ( simple lids) and place in the refrigerator.
- You can try it in a day.
Also on our website you can find recipes that your whole family will enjoy.
Cauliflower preparations for the winter with carrots and celery
The salty preparation with cauliflower according to this recipe turns out to be very aromatic, because one of the ingredients is celery. It is known to have its own specific taste and smell, which is always transferred to the products prepared with it. The workpiece itself will be great dressing for first courses or original side dish to meat.
Necessary:
- cauliflower - one kg;
- medium carrots - 2 pcs.;
- medium celery - 1 pc.;
- brine calculation - water (1 liter)/salt (30 grams).
How to salt cauliflower recipe:
- Sterilize jars and lids and dry.
- Cut the celery into small pieces.
- Cut cauliflower forks into small florets. Place them in cool, salted water and leave for 30 minutes. During the soaking process, small bugs and worms that are invisible to the eye may float to the surface.
- Peel the carrots with a vegetable peeler, wash the vegetables and cut into arbitrary pieces (not very large). For the aesthetics of the sliced product, you can use a corrugated knife.
- Rinse the cabbage in clean water after soaking, and then boil until full readiness. In boiling water, 5 minutes is enough for it not to overcook, otherwise it will simply fall apart.
- Chopped celery should also be subjected to heat treatment: 2 minutes. Boil (blanch) in boiling water and immediately place in cold water for a few minutes.
- Carrot pieces are boiled in the same way as cabbage until soft.
- All boiled products are placed in a colander to drain off excess liquid.
- Carefully place the vegetables into jars prepared in advance. You can lay them in layers, alternating, or mixed, to choose from. The taste will not change.
- Prepare salty pickle from the calculation specified in the recipe list. Add salt to boiling water, stir until it is all dissolved.
- Fill the contents of the jars with salted boiling water to the brim, cover with boiled tin lids.
- Containers with vegetables need to be sterilized, the process will take about 25 minutes.
- As soon as the sterilization time has passed, seal the filled jars, turn the lids down and leave until completely cool.
- Further storage of the workpiece should be dark and cool.
After reading the recipes on our site, you can also prepare other delicious preparations, such as.
Cauliflower preparations with tarragon flavor
Salted cabbage made according to this recipe will definitely appeal to those who love unusual aromas different spices. Here it is tarragon (also known as tarragon or tarragon) - this is a common spice that is often used in pickles. Thanks to it, the cabbage will turn out crispy and pleasant to taste, and will better retain its natural color. Another advantage of preparations with tarragon is that it has the ability to suppress growth lactic acid bacteria in products canned with it.
Take (for one kg of cauliflower):
- tarragon - 3 sprigs (about 3-5 g);
- bay leaves - 3 pcs.;
- peppercorns (black) - three pieces;
- salted brine - one liter of water/80 g of rock salt.
How to pickle cauliflower for the winter:
- Prepare containers pre-selected for salting; on an apartment scale, most likely you will take ordinary ones glass jars, and if you have a house and a spacious cellar, then you can take a barrel or wooden tub, accordingly calculating and increasing the quantity of all ingredients. Regardless of what you choose, the containers need to be thoroughly cleaned, washed, sterilized or doused with boiling water and, of course, dried.
- Remove all green leaves from the cabbage and separate into portioned florets. You can soak it in salted cold water for half an hour to be sure that there are no worms left in it. Soaking is recommended if you have a large volume of product. Next, rinse the inflorescences in plain running water.
- Pour water into a large saucepan and boil, here we will blanch the cauliflower for a few minutes. Two to three minutes will suffice in very boiling water.
- Remove the hot vegetable from boiling water with a slotted spoon, placing it in a bowl with pre-filled cold water, also for two to three minutes. These procedures make the inflorescences softer, but will not allow the product to fall apart.
- Next, place the inflorescences in a colander to allow the remaining water to drain after water procedures.
- Chop fresh tarragon randomly with a knife or simply tear it with your hands.
- Now distribute all the ingredients evenly among the selected containers.
- In a separate bowl, boil water in which you need to dissolve a certain amount of salt (calculation in the recipe list).
- Carefully pour salted boiling water (in a thin stream) into the container with cauliflower.
- Leave containers with contents open at room conditions (20-25°C) for 48 hours.
- Next, close the lids and store in a cool room (3-8°C) or refrigerator.
For lovers winter preparations Our collection of recipes also includes one that can also serve a separate dish, and can be used for preparing salads.
How to salt cauliflower with carrots
The recipe for this preparation is simple enough for a beginner in canning to handle it. The ingredients are the most common, and the resulting result will definitely not disappoint. Salted color. Cabbage with carrots can be used not only as an appetizer or salad, but also as a dressing in various soups.
Amount of ingredients:
- color. cabbage - 3 kilograms;
- fresh carrots - 0.5 kg;
- dill with an umbrella - from 5 branches;
- black pepper - from 5 peas;
- grape and blackcurrant leaves - 3-5 pcs.;
- salted brine - 50 grams of salt per liter of water.
How to pickle cauliflower for the winter:
- Peel half a kilogram of carrots, wash and cut into not very thick circles.
- Choose leaves of grapes and black currants that are not damaged; they should be washed from dust and dried.
- Dill also needs to be rinsed in water and dried.
- Peel the cauliflower heads from green leaves, cut into small inflorescences, and rinse thoroughly in water.
- Sterilize jars.
- Distribute all the leaves and part of the dill equally at the bottom of the containers.
- Place a layer of cabbage inflorescences and carrot slices. In general, jars should be three-quarters full of these ingredients. Cabbage and carrots can be mixed in advance, or they can be laid out in layers, if desired.
- Also scatter the black pepper evenly among the jars.
- Place the rest of the dill umbrellas on top of the vegetables.
- Pour hot brine in a thin stream, seal the containers with nylon or screw caps, let cool completely, and place in the refrigerator or cellar.
- The workpiece should stand for up to one and a half months.
Pickling cauliflower with spices
Cabbage prepared in this way will allow you to enjoy almost pure taste vegetable. The recipe does not include any products other than small quantity spices and, of course, salty brine. As a result, the cauliflower turns out tender and has a pleasant spicy aroma.
For thrifty housewives, we have also prepared, which will not only decorate your dinner table, but they will also become beautiful and tasty addition for your dinner.
Need to:
- 1 kilogram fork color. cabbage;
- 50 g not iodized salt(per liter of water);
- 4 garlic cloves;
- 3 red cherry leaves;
- 1 bunch of green fresh dill.
How to salt cauliflower:
- Take a strong piece of cabbage weighing about one kilogram; the color of the inflorescences should be creamy without black spots. Remove the leaves around the head and cut out the stalk.
- Place in acidified water for 20 minutes so that all hidden insects emerge. Then rinse in running water under the tap.
- The head of cabbage does not need to be disassembled into inflorescences, but the whole head should be placed in boiling water to blanch for 15 minutes.
- Prepare a container for the workpiece, you can take enamel pan or a small wooden barrel. Place half the dill and some garlic, chopped into small pieces, on the bottom.
- After boiling water, transfer the cabbage to cold water for a few minutes. clean water so that it doesn't fall apart. Then place them in a container with the stalks facing up, add the remaining dill on top and scatter the other part of the garlic.
- Put the remaining water after boiling the cabbage back on the fire, add cherry leaves, boil, add salt, based on the calculation in the recipe list. As soon as the salt has dissolved, turn off the stove and cool the brine.
- Pour the cooled brine over the cabbage with spices, cover with a plate or lid of the size and leave in a warm place for five days.
- After time has passed, drain salt water into a separate pan and boil again, removing the foam that has formed on the surface of the liquid.
- As soon as the brine begins to bubble, turn off the heat and cool again.
- Pour it over the cabbage head, this time put it in the refrigerator or cellar.
- After a week, you can try salted cauliflower.
- The workpiece is stored for one month, subject to temperature regime at 1-5° Celsius.
Even those who are not fans of this vegetable will like salted cauliflower. In preparations, it perfectly coexists with salt, various spices and other ingredients, turning into an excellent independent snack, and also being great addition to any meat, fish and even other vegetable dishes.
Well, now we will learn how to preserve cauliflower.
I will write the 8 best recipes for preparing this vegetable. Choose any of them and create in your kitchen delicious miracles. Most often, tomatoes and peppers are added to curly inflorescences during preservation - they harmonize very well in taste. And if you don’t want to make rolls, just freeze the cabbage pieces. I also wrote below how to do this correctly.
Although you don’t see this product on our tables so often, I still advise you to eat it regularly. I won’t list all the benefits of cauliflower. I can only say that it is mega useful, it contains a huge amount useful substances. So get used to good things and learn to cook them deliciously!
I deservedly consider this recipe one of the best. In a jar, such pickled vegetables look very beautiful and bright. Just looking at them makes me want to try this preservation. The cabbage turns out crispy, with a balanced sweet and sour taste. There is no need to sterilize the workpieces, which saves time on preparation.
Ingredients:
- cauliflower - 2.2 kg
- carrots - 2 pcs.
- bell pepper - 2 pcs.
- onions - 1 pc.
- garlic - 100 gr.
- hot chili pepper - to taste
- dill seeds - a pinch
- Bay leaf— 1 pc.
- allspice- 1-2 pcs. to the jar
- horseradish leaves - 1/3 part per jar
- leeks - optional
- parsley, dill - 1 bunch each
For marinade per 1 liter of water:
- salt - 1 tbsp.
- sugar - 2.5 tbsp.
- vinegar 9% - 4 tbsp.
Cooking method:
1.Vegetables must be thoroughly washed. Peel carrots, onions, peppers. If there is any damage on the surface of the fruit, it must be cut out (otherwise the workpiece may deteriorate).
2.Carrots are cut into long strips. To speed up the process, you can grate it on a Korean grater, it will turn out beautifully.
3. Also cut the bell pepper into strips - long, about 1 cm wide. Onion and chop the leek (one stalk will be enough) into rings. Finely chop the greens. Separate the cabbage into inflorescences; the stalk is not needed.
4.Tear the horseradish leaves into 2 or 3 parts. In each jar (washed with soda, or even better, sterilized), place a piece of these leaves at the bottom. The remaining ingredients are laid out on these leaves. So, put 1-2 peas of allspice, 1 bay leaf, 2-3 cloves of garlic in each container.
Use the quantity and composition of herbs and spices to suit your taste. If you like it spicy, add more chili pepper. If you like the aroma of dill, add more of its seeds. If you don't like parsley, don't use it.
6. Place vegetables on top of the herbs and spices. Place the cabbage florets tightly. Fill the voids onion rings, carrots and bell peppers. Bright fruits will contrast favorably with white. At the same time, put water on the stove to boil.
7. Pour boiling water over the filled jars to the very top. Cover with clean lids and let steam for 15 minutes.
If you want the inflorescences to be softer, you must first blanch the cabbage for 3 minutes.
8. Drain the water from the cans into a saucepan and measure the amount. For every liter of water, add 2.5 tbsp. sugar, 1 tbsp. salt. Place this marinade on the stove to cook. After the brine boils, pour vinegar into it.
9. Pour the boiling filling into the jars and immediately roll up metal lids. Lids must be sterilized!
10.In order for cauliflower salad to be stored well, it needs to be wrapped in a warm blanket so that the sterilization process continues and the fruits are ready. Before wrapping, turn the canned food upside down. And at the same time, check that they are well sealed; the marinade should not leak out.
11.After a day, you can remove the blanks to a permanent storage location, where they will wait for the winter. This appetizer will be an excellent decoration for the holiday table, and at a family dinner it will delight everyone with its pleasant crunch.
Crispy and delicious cauliflower in tomato
Along with pickled cauliflower, which is filled with brine, there is another very popular recipe cooking this vegetable in tomato juice. This preservation is similar to the harvesting technology. And I can assure you - it is very tasty.
Another option in tomato sauce look .
Ingredients:
- cauliflower – 2 kg
- tomatoes - 1.2 kg
- bell pepper - 2 pcs. large
- parsley - 1 bunch
- garlic - 1 head
- citric acid - 1.5 tsp.
- sugar - 100 gr.
- salt - 60 gr.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
- vegetable oil - 100 ml
- vinegar 9% – 80 ml
Preparation:
1. Remove seeds and stalks from peppers and cut into wide strips. Wash the tomatoes and cut them into halves or quarters, depending on the size of the fruit. Place these products in a saucepan and place on small fire. Need this one Vegetable mix boiled, boiled and softened well.
2. Separate the cauliflower into small florets. Place water in a large saucepan to heat. Pour 1.5 tsp into this boiling water. citric acid and lower all the prepared pieces. After the liquid boils again, blanch the vegetable for 3 minutes.
3.Use a slotted spoon to remove the inflorescences from the hot water, place in a bowl and cover with cold water. This is necessary in order to stop the cooking process, otherwise the snack will turn out too soft. But I still want to crunch.
4.When the tomatoes and peppers become very soft, they need to be rubbed through a sieve to get rid of the seeds and skin. This can be done fairly quickly if you have a large sieve available.
5.Pass the parsley and garlic through a meat grinder. You can also use a blender - it will be even faster, and there will be less dishes to wash later.
6.Add pureed herbs with garlic, bay leaf, allspice, salt and sugar, vegetable oil and vinegar to the tomato juice. Mix everything and put the sauce on the fire to boil. Once bubbles appear, cook for 5 minutes. But make sure that the filling does not run off, as the tomato foams a lot.
7. The jars need to be prepared in advance - wash with a clean new sponge and mustard powder or soda. Fill the glass container with the cauliflower, sealing it tightly.
8. Fill the workpieces to the top with tomato filling and cover with scalded lids. Place the preserved food to sterilize. It's done in the classic way. Place a towel on the bottom of the pan and place canned food in glass. Water is poured up to the hangers of the cans and this structure is placed on the stove.
After the water boils, sterilize liter jars for 20 minutes, 0.5 liter jars for 15 minutes.
9.Take it out winter snack from boiling water and screw the lids on tightly. Turn it upside down, wrap it in something warm and let it cool completely. Then put it in the cellar or pantry (in a place where the sun's rays do not reach).
Did you know that cans also have an age? The year of manufacture is always written on the bottom. For conservation, you can take a copy that is no older than 5 years, otherwise the glass may burst.
10. Here is such a simple and simple recipe. But it will be tasty, spicy because of the garlic. Fans of spicy food can also add greens to hot pepper.
How to freeze cauliflower - an easy way to freeze for the winter
It would seem that what’s so difficult about freezing vegetables? I put it in a bag or container and put it in the freezer. But in reality it's not that simple. Some fruits, for example, bell peppers, can actually be washed, cut, placed in some container and frozen. But this trick won't work with cauliflower.
If you simply freeze it, it will darken, become too hard, and the taste will deteriorate. Therefore, we need to act differently. Read on for a good way.
You will need:
- cauliflower
- zip bags
Cooking method:
1. Disassemble the cabbage into inflorescences, removing the leaves and stalk. Wash the pieces thoroughly under cold running water.
2. Boil water. For 1 kg of vegetables, take 4 liters of water, add a little salt. Place the inflorescences in boiling water and wait until it boils again. After that, time 3 minutes, no more is needed.
3. Drain the cabbage in a colander and rinse with cold water to stop cooking.
4. Place the blanched pieces on a clean kitchen towel and let them dry completely.
5.Place dry vegetables into bags. Release as much air as possible before sealing the package tightly. Freezing is best stored in a vacuum. Place the inflorescences in one layer.
No fruits should be re-frozen. Therefore, put in one bag as much cabbage as you need for one preparation of soup, stew, etc.
6.Put in freezer filled packages. Stored home freezing 3 months, nothing sticks to each other, excess water no, unlike store copies.
The best video recipe for Korean cauliflower in a jar
I suggest making a Korean salad. Like all similar ones, it will be spicy, piquant, crispy and juicy. Open a jar of this preparation in winter and eat it all at once, because it’s almost impossible to put it down.
I suggest watching a video that explains in detail how to properly marinate cauliflower so that the result is beyond praise. And for your convenience and to save time, I will write a list of ingredients that are needed for this recipe.
Ingredients for 7 liter jars:
- cauliflower - 3 kg, disassembled
- garlic - 2 heads
- hot pepper - 3 pcs.
- red bell pepper – 1 kg
- carrots - 700 gr.
For the brine:
- water - 3 l
- sugar - 3 tbsp.
- salt - 2 tbsp.
- dry adjika (seasoning) - 1 tbsp.
- vinegar 9% - 1 tsp. in every liter jar
Cauliflower with vegetables in tomato sauce (recipe without sterilization)
It's very tasty vegetable mix, marinated in tomato. This preparation is called assorted in Turkish. In winter you will be truly delighted by the colors on the plate. It is not difficult to prepare such preservation; there is no need to sterilize it.
Ingredients (for two 1.5 l cans or one 3 l):
- cucumbers - 10 pcs.
- tomatoes - 10 pcs.
- eggplant - 1 pc. average
- bell pepper - 1 pc.
- onions - 6 pcs. little ones
- cauliflower – 1 kg
- garlic - 4 cloves
- bay leaf - 2 pcs.
For marinade per 3 liter jar:
- tomatoes - 1.7 kg
- salt - 2 tbsp.
- sugar - 3 tbsp.
- vinegar 9% - 2 tbsp.
- cloves - 2 pcs.
- black peppercorns - 10 pcs.
- hot chili pepper - 1/4 pcs.
Cooking method:
1. All vegetables need to be washed. Cut cucumbers and eggplants into barrel circles, about 2-3 cm high. Bell pepper cut into wide strips. It will be enough to cut small onions in half, medium ones - into 4 parts. Separate the cauliflower into florets.
2. Let the water heat up right away so you don’t have to wait. Wash jars and lids. Place one bay leaf and 2 cloves of garlic at the bottom of a one and a half liter container. Place 2 bay leaves and 4 garlic cloves in a three-liter glass container. Next, start laying out the vegetables.
3. First put the cucumbers, the next layer is onions, then whole tomatoes (not large ones). Tomatoes must first be pricked near the stem with a toothpick so that the filling saturates them well. Next add the pepper slices and eggplants. The top layer is cauliflower.
4.Pour boiling water over the resulting preparations and cover with lids. Leave for 5 minutes. Meanwhile, bring a fresh batch of water to boil.
5.Drain the first water from the jars. She won't be needed anymore. Pour fresh boiling water over the vegetables, cover and leave for 10 minutes.
Along with the first pouring, the bitterness from the eggplants and onions will go away, and all unpleasant odors will be removed.
6.In the meantime, start preparing the tomato filling. Wash the tomatoes, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into the pan.
7.Add sugar, salt, cloves, black peppercorns, and hot pepper rings to the tomato. Stir and put on fire. Once boiling, turn the heat to medium and cook for 10 minutes. Foam will form during the process; there is no need to remove it, just stir vigorously. 2 minutes before the end of cooking, pour in two tablespoons of table vinegar.
8.Drain the water from the jars and pour in the boiling tomato sauce. And seal tightly. If you use Euro-threaded caps, they must be new. You can roll it up the old fashioned way with a preservation key using iron disposable lids.
9.Put the jar on its side and roll it on the table so that the tomato is evenly distributed. Next, place the container upside down and wrap it warmly.
10.After complete cooling, remove this delicious preparation with cauliflower in storage. Each of the vegetables turns out very tasty. And the filling can be used to prepare sauces and dressings.
Delicious salad with cauliflower, tomatoes and peppers
Cauliflower goes very well with bell peppers. And tomatoes, or rather tomato marinade, soak these vegetables and make them very tasty. I suggest preparing for the winter original salad, easy to prepare. This great snack and an addition to potatoes and meat dishes.
Ingredients:
- cauliflower - 1.2 kg
- tomatoes - 1.5 kg
- bell pepper - 200 gr.
- garlic - 80 gr.
- parsley - 200 gr.
- sugar - 100 gr.
- salt - 2 tbsp.
- refined sunflower oil- 200 gr.
- acetic acid 70% - 2 tsp.
Preparation:
1. All vegetables need to be washed. Sweet peppers need to be seeded and cut into strips. The cauliflower must be disassembled into inflorescences, and the garlic must be passed through a press. Finely chop the parsley and mince the tomatoes.
2. Let the water heat up and salt it a little. After boiling, place the cabbage pieces in it and cook for 5 minutes. Then place the inflorescences in a sieve and let the excess liquid drain.
3.In a large saucepan, combine all the ingredients needed for the salad. First pour out the twisted tomatoes, then add pepper, parsley, squeezed garlic, sugar, salt, vegetable oil. Stir well and put on fire.
4.After the tomato mass boils, add cabbage to it. Wait until it boils again and cook everything together for 10-15 minutes, stirring. 2 minutes before readiness, pour in vinegar essence.
5. Place in sterilized jars ready salad and roll it up.
Be sure to test your preparation for salt and sugar while cooking so that, if necessary, you can bring it to the desired taste.
Before sterilizing, wash the jars with soda, and then hold them over steam for 15 minutes until the glass becomes transparent and drops begin to drain. Boil the lids for 5 minutes.
6. Place the finished preserves on the lids and wrap them up. It is better to store it in a cool place, but the salad will last well in a cabinet for three months. Try this snack, it tastes very good.
Recipe for making sauerkraut without vinegar at home
Pickled vegetables are one of the most useful ways preparations for the winter. No vinegar is needed; lactic acid, which is released during fermentation, is a good preservative. But pickled cauliflower must be stored in the cold. In this case, there is no need to seal the jars hermetically.
This recipe also includes other vegetables. The set of products can actually be arbitrary, as desired. Put what you have and what you love.
Ingredients:
- cauliflower - 1.5-2 kg
- carrots - 1 pc. big
- sweet pepper - 2 pcs.
- garlic - 2-3 cloves
- onions - 1 pc.
- cherry tomatoes - optional
- hot chili pepper - optional
- gherkins - optional
- black peppercorns
- Bay leaf
- parsley or dill
For the brine:
- water - 1.5 l
- salt - 100 gr.
- sugar - 100 gr.
Preparation:
1. Wash the vegetables and bring them to edible species. Disassemble the cabbage into inflorescences, cut the bell pepper (preferably red or orange) into squares, onion into rings, carrots into circles, garlic into slices. You can add hot pepper if you like thrill. Cut it into rings. There is no need to chop the greens; leave small branches.
You can also ferment small cucumbers and tomatoes along with cabbage. You can also put small sweet peppers whole, but they need to be pricked with a needle in several places.
2.Take clean jars and start collecting your colorful vegetables. At the bottom of a liter container, place a few sprigs of parsley, one bay leaf, a few peppercorns, a ring of chili pepper, 3-4 pieces of garlic, a couple of onion slices. Use the amount of spices to suit your taste.
4. Cook the marinade. Pour sugar and salt into the water according to the norm, bring to a boil, dissolve all the crystals.
5. Pour hot brine over the prepared vegetables in jars and cover loosely with the lids.
6. Place each jar (the container volume can be any: 1 liter, 1.5, or 3 liters) in a deep plate and leave at room temperature for 3 days. During this time, fermentation will begin, the brine will become slightly cloudy, this is normal.
7.After three days, tightly close the lids of the containers and put them in the refrigerator for another week. In the cold, vigorous fermentation will end and the vegetables will not become sour.
8. 10 days after the start of pickling, you can eat this delicious cauliflower, tomatoes and peppers. Such pickled fruits can be stored for 3-4 months in the refrigerator if you do not eat them first.
I wish everyone Bon appetit, good luck! Let all the banks stand well and not explode. Do everything as described in my recipes, look at the photos and everything will definitely turn out delicious! Write below in the comments how you prepare cauliflower. See you in the next article!
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Cauliflower belongs to the category of those vegetables that have proven themselves equally well both in first, second or appetizer courses, and in various types conservation. Of course, cauliflower is canned much less frequently than traditional cucumbers and tomatoes. But if you want to surprise your loved ones, then why not master the most current methods of preparing this vegetable for the winter.
The material contains the most delicious recipes. The main component of each will be the cauliflower itself. It goes well with other vegetables: tomatoes, peppers, carrots. Vinegar is traditionally used as a preservative.
Cauliflower salad for the winter - step-by-step photo recipe
Accustomed to making preparations from cucumbers, tomatoes, and zucchini, many housewives do not realize how simple and tasty cauliflower salad for the winter is, prepared with the addition of other vegetables. Let the proposed recipe with a photo turn out to be a pleasant discovery for those who like to take a jar out of the pantry in winter and please the family or surprise guests.
Cooking time: 1 hour 0 minutes
Quantity: 4 servings
Ingredients
- Several heads of cauliflower: 1-1.5 kg
- Ripe tomatoes: about 1 kg
- Different colors of sweet peppers: 200-300 g
- Carrots: 200-250 g
- Garlic: 50 g
- Dill, parsley: optional
- Sugar: 100 g
- Salt: 50 g
- Table vinegar: 100-120 ml
- Vegetable oil: 200 g
Cooking instructions
Delicious pickled cauliflower for the winter
The easiest way among seaming is marinating. The cabbage turns out very tasty, crispy, a worthy replacement pickled cucumbers. According to this recipe, it is rolled together with other vegetables. It turns out even tastier and more beautiful.
Ingredients:
- Cauliflower – 1 kg.
- Sweet pepper – 1 pc. (bright color).
- Carrots – 1 pc. (large size or several small ones).
For the marinade:
- Water – 1 l.
- Bay leaf, hot pepper.
- Salt and sugar - 3 tbsp. l.
- Vinegar – 40 ml (at a concentration of 9%).
Algorithm of actions:
- Separate the cauliflower into florets and discard the stalk.
- First boil the inflorescences - put them in boiling water, boil for 3 minutes, transfer to a sieve to drain excess liquid.
- This time should be spent peeling and cutting vegetables. Cut peppers into pieces, carrots into circles.
- Sterilize containers. Place a little pepper and carrots on the bottom of each, then a layer of cabbage, repeat the operation. Sweet pepper on top.
- Prepare the marinade. Bring the water to a boil as required, add sugar and salt, add bay leaves and pepper. When the marinade boils again, pour in the vinegar.
- Pour the aromatic marinade over the prepared vegetables. Cork.
This cabbage looks beautiful in a jar and has a subtle flavor. bell pepper!
How to make cauliflower for the winter in Korean
Korean-style vegetable recipes have become especially popular in recent years. Now housewives offer to roll cauliflower in this way. Then winter holidays will go off with a bang! – you just need to cook the meat and serve it, placing it on beautiful dish, spicy and crispy cauliflower.
Ingredients:
- Cauliflower – 1 kg.
- Carrots – 3 pcs.
- Garlic – 1 head.
For the marinade:
- Filtered water – 1 l.
- Vegetable oil – 50 ml.
- Sugar – 0.5 tbsp.
- Vinegar – 0.5 tbsp. (maybe a little less).
- Salt – 1-2 tbsp. l.
- Spices for Korean carrots– 1 tbsp. l.
Algorithm of actions:
- According to tradition, divide the head of cabbage, the parts should be small. Blanch the cabbage florets in hot water 2-3 minutes. Drain the water. Transfer the cabbage to an enamel pan for marinating.
- In a separate container, prepare the marinade itself: put all the ingredients in water, leaving the vinegar. After boiling (5 minutes), add vinegar. While the brine is hot, pour it over the cabbage. Add crushed garlic here.
- Pour grated carrots into a container (chop using a Korean grater) and mix. To cover with a lid. Leave for 5 hours to marinate.
- Place the workpiece in glass containers with a volume of half a liter.
- Sterilize the jars in a pan of boiling water, 10 minutes is enough. Seal and move to a cool place in the morning.
Spicy pickled cabbage with carrots and garlic will greatly decorate the table and enrich the diet of your household!
Delicious cauliflower with tomatoes for the winter
Cauliflower is actually very pale in appearance, but it looks very beautiful in rolls if you add some bright vegetables– carrots or peppers. In the following recipe, cherry tomatoes are used in a duet with cabbage.
Ingredients:
- Cauliflower – 1 kg.
- Tomatoes, “Cherry” variety – 2 kg.
- Garlic – 1 head.
- Dill in umbrellas (1 piece per jar).
- Laurel.
- Vinegar essence (70%) – ½ tsp. for each jar 1.5 liters.
For the marinade:
- Salt – 2 tbsp. l.
- Sugar – 3 tbsp. l.
- Mustard seeds – 1 tbsp. l.
- Water – 1 l.
Algorithm of actions:
- Wash the vegetables, separate the cabbage, and place the inflorescences in a bowl.
- Sterilize jars. Send laurel and an umbrella of dill to the bottom of each. Add chopped garlic clove.
- Alternately add cabbage and tomatoes until the containers are full.
- Boil water and pour into jars. Leave for 20 minutes.
- Drain and prepare marinade. Boil water with salt and sugar. Add mustard seeds.
- Pour the marinade hot, pour in the vinegar essence at the end.
- There is no need to additionally sterilize in boiling water, but covering it with an old blanket won’t hurt.
Tiny cabbage inflorescences and small tomatoes give the impression that the dish was prepared for the fantastic Lilliputian guests from Jonathan Swift's story; tasters will definitely appreciate it.
Preserving cauliflower for the winter in jars without sterilization
It is not always when there is a need for additional sterilization in hot water that housewives decide to use the recipe. Indeed, why complicate your life, especially since cauliflower is already perfectly sterilized during cooking. Additionally, it needs to be blanched in boiling water, but this process is much simpler than subsequent sterilization of fragile jars.
Ingredients:
- Cabbage – 2 kg (or a little more).
- Fresh carrots – 3 pcs.
- Garlic – 3-4 cloves.
- Laurel - 1 leaf per jar.
- Dill umbrellas – 1 pc. on the jar.
- Hot pepper (pod).
For the marinade:
- Vinegar (9%).
- Sugar – 2 tbsp. l.
- Salt – 2 tbsp. l.
- Water – 1 liter.
Algorithm of actions:
- Wash cabbage and carrots. Divide the head of cabbage into neat inflorescences. Grate the carrots.
- Sterilize jars over steam. Place a washed dill umbrella, laurel and a piece of hot pepper on the bottom of each. Add chopped garlic clove.
- Place the cabbage, leaving some space for the carrots. Place carrots. Pour boiling water for 20 minutes.
- Pour the water into the pan in which the marinade will be prepared. For the marinade, boil water with salt and sugar. At the finish line, pour in vinegar and remove from heat.
- Pour hot into jars. Cork. Wrap up additionally.
In autumn or winter, cabbage will help quickly enrich the family’s diet with vitamins, useful minerals, and she has excellent taste.
Preparing assorted cauliflower for the winter - preparing with vegetables
By next recipe The already familiar “group” of cucumbers and tomatoes included cauliflower inflorescences. The result is pleasing, the small inflorescences look very aesthetically pleasing.
Ingredients for a 3 liter container:
- Cauliflower – 6-8 large inflorescences (or more).
- Fresh cucumbers – 8 pcs.
- Fresh tomatoes – 4-6 pcs.
- Garlic – 5 cloves.
- Sweet pepper – 3 pcs.
- Dill - 1 umbrella.
- Horseradish – 1 leaf.
For the marinade:
- Salt – 2 tbsp. l.
- Sugar – 3 tbsp. l.
- Cloves, peppercorns.
- Vinegar – 1-2 tbsp. l.
Algorithm of actions:
- Prepare the vegetables (as always, rinse and peel). Separate the cauliflower into florets. Slice the sweet pepper. Leave the cucumbers and tomatoes whole.
- At the bottom of the jar - horseradish leaf, garlic, dill umbrella. Place the cucumbers vertically. Add tomatoes and peppers. Fill the jar to the neck with cabbage inflorescences.
- Pour boiling water over it. Let it sit for 15 minutes.
- Pour the water into a saucepan, make the marinade by adding vinegar either at the end of cooking into the marinade, or at the end of pouring directly into the jar.
It is more convenient to prepare in liter jars or even smaller volumes. A three-liter jar requires either additional sterilization in hot water for 20 minutes. Or another one-time pouring and draining of boiling water.
Cauliflower for the winter in tomato
Cauliflower goes well with various vegetables, including tomatoes. According to the following recipe from ripe, fleshy tomatoes getting ready tomato paste, which becomes the filling for the cabbage.
Ingredients:
- Cauliflower – 2.5 kg.
- Tomatoes – 1.5 kg.
- Vegetable oil – 1 tbsp.
- Table vinegar 9% – 1 tbsp.
- Sugar – 1 tbsp.
- Salt – 1 tbsp. l. (but with a slide).
- Water – 1/2 tbsp.
Algorithm of actions:
- Wash the tomatoes, chop as desired, but finely. Place in a saucepan. Pour in water and simmer. Rub the resulting puree through a sieve and remove the skin.
- Divide the cabbage into small florets. Fill with salt water. Rinse.
- From tomato puree make a marinade by adding granulated sugar, salt, vegetable oil. Boil.
- In that aromatic marinade put cabbage inflorescences. Boil for 5 minutes, add vinegar.
- Transfer the cabbage to already sterilized jars and compact lightly.
- Fill tomato marinade. Cork, wrap.
The cabbage takes on a pleasant pinkish tint; the marinade can be used to prepare borscht or light vegetable soup.
How to cook cucumbers with cauliflower for the winter
Everyone is so tired of pickled cucumbers that many housewives are looking for original combinations of preparations with other ingredients. One of the newfangled recipes combines cucumbers and cauliflower.
Ingredients:
- Fresh cucumbers – 2.5 kg.
- Cauliflower – 1 small head.
- A pod of hot pepper.
- Garlic – 1 head.
- Cloves and peppercorns, laurel, dill umbrellas and currant leaves.
For the marinade (for each 3-liter jar):
- Sugar – 50 gr.
- Salt – 75 gr.
- Vinegar – 75 gr.
Algorithm of actions:
- Soak the cucumbers in cold water for 2 hours. Cut off the ends. This portion of vegetables is enough for 2 cans.
- Steam sterilize the containers themselves. Place aromatic leaves, seasonings, garlic, and dill umbrellas on the bottom. Cut the hot pepper into rings and place on the bottom.
- Place a row of cucumbers vertically, lay out some of the cauliflower, washed and disassembled into inflorescences. Place a row of cucumbers and fill the jar to the top with inflorescences.
- Pour boiling water over it. After 10 minutes, drain aromatic water into a saucepan to prepare the marinade.
- But fill the jars again with (different) boiling water, after 10 minutes pour it into the sink.
- The marinade is easy to prepare - boil with salt and sugar. Pour vinegar under the lid. Seal immediately.
It would be nice if winter came sooner so that we could start tasting delicious products prepared with our own hands.
How to Cover Crispy Cauliflower for the Winter
The popularity of cauliflower is growing; it successfully replaces the usual cabbage, delights with a pleasant crispy taste, and goes well with other vegetables. There are many cooking recipes, one of them suggests a “company” of cabbage, peppers and carrots.
Ingredients (calculation – 3 jars with a capacity of one liter):
- Cauliflower – 2 kg.
- Carrots – 3 pcs.
- Hot pepper – 3 small pods.
- Bay leaf – 3 pcs.
- Bell pepper – 3 pcs.
For the marinade:
- Sugar – 4 tbsp. l.
- Salt – 4 tbsp. l. (no slide).
- Water – 2 l.
- Vinegar 9% – 50 ml.
Algorithm of actions:
- Peel and wash the vegetables. Cut the pepper into strips, carrots into circles.
- Divide the cauliflower into inflorescences, boil it for 3 minutes, add salt to the water.
- Prepare marinade from water, salt, sugar. Add the vinegar at the last second.
- Sterilize jars. Place assorted vegetables. Pour marinade with vinegar and roll up.
Very very delicious recipe, and also useful and beautiful!
Hello friends!
Cauliflower is one of the types of vegetables. Which is not the most popular, and it is extremely rare to find it in the garden. For some reason, most housewives are so accustomed to. They completely forgot about other varieties of cabbage. I suggest you remember and study in more detail the recipes for cooking from it.
Literally in the previous article we discussed. Have you managed to prepare a few jars for yourself? The harvest is getting scarcer every day, so it’s still worth hurrying. Each recipe presented below today will be unique in its own way. Therefore, quickly get involved in the process and get to work.
And of course I want to talk about the usefulness of this vegetable. You know that cauliflower has long been considered the “queen” of vegetables. And all because its composition is rich in vitamins and the most predominant one is C. Another plus is low calorie content. Which is ideal for people of any category. I'm not even talking about excellent taste, well, you will learn about this in more detail from the article. I think it's time to get down to business...
Cauliflower for the winter - a finger-licking recipe
Let's start with the classics, the recipe is quite simple and accessible even for novice housewives. This cabbage will look great on your festive table. With a minimum investment of time, we get amazing preparation to spring.
We will need:
The amount of ingredients may vary depending on the volume of the jars.
- Cauliflower
- Bell pepper
- Hot pepper
- Garlic
- Water - 1 liter
- Salt - 1 tbsp
- Granulated sugar - 2 tablespoons
Preparation:
1. Prepare the vegetables. We wash the cauliflower and separate it into inflorescences. If you are worried that there may be a caterpillar or similar living creatures inside. Then initially soak the inflorescences in cool, salted water. Exposure time is one hour or more.
We wash the bell pepper and clean it from the seed nest. Cut into small pieces. Peel the garlic and divide it into two parts.
WITH hot pepper We will not carry out any manipulations. Lay it down entirely, after rinsing it under cool water.
2. Now that all the products are prepared, you can start next process. Place the inflorescences in sterilized jars, alternating them with other vegetables. You should start with large cabbage. And place a smaller vegetable in the resulting gaps.
Vegetables should be packed as tightly as possible.
To re-sterilize, you need to pour water into a large saucepan and bring it to a boil. Then pour boiling water into the jars and cover with lids.
Keep the vegetables in this state for 10 minutes. Then pour the water back into the pan. And we’ll cook our marinade on it.
3. To prepare the marinade, you should adhere to the ingredients specified in the recipe. In our case, 4 jars of two liters each required 5 liters of ready-made brine.
Pour the amount of bulk ingredients into boiling water. Bring all the liquid to a boil. Then add a tablespoon vinegar essence 70%. The mass will begin to rise and bubble vigorously, don’t be alarmed. Remove the prepared brine from the heat.
Now that the marinade is ready, fill it with prepared jars of vegetables. The brine should be poured up to the shoulders. Cover with sterilized lids and screw them tightly using a machine.
4. Ready-made jars with cauliflower, turn upside down. Cover with a warm blanket or towel. Maintain in this state until completely cooled, at room temperature.
Store prepared jars of cauliflower in the pantry. You can leave it in the apartment in a dark place.
Pickled cauliflower in tomato sauce
I bring to your attention not simple, but quite interesting option preparations. We will cook cauliflower in tomato sauce. I assure you this type of marinade turns out a hundred times tastier than usual.
We will need:
- Cauliflower - 1 kg.
- Fresh tomatoes - 500 gr.
- Bell pepper - 100-150 gr.
- Parsley - 1 bunch or 50 g.
- Sugar - 50 gr.
- Vinegar 9% - 40 ml.
- Salt - 30 gr.
- Garlic - 3 cloves
- Vegetable oil - 70 ml.
- Citric acid - a pinch
Preparation:
1. We start the entire preparation process with the main ingredient. We separate the cauliflower into inflorescences and keep them in cool water. In this way we will get rid of all possible contamination.
Then drain the vegetable in a colander and place on a cloth towel.
Pour water into a small saucepan and bring to a boil. Add a pinch of citric acid, then add cauliflower florets. Blanch it for one minute. Then remove from heat and drain from water.
2. Wash the tomatoes and peel them. To do this, you need to soak the fruits in boiling water for 10 minutes. Then peel the peel and cut into medium-sized slices. Pass through a blender or meat grinder. The result should be a puree-like mass.
3. We clean the bell pepper from the seed nest. Rinse under running water. Cut into fairly large strips.
Pour the resulting tomato mass into the saucepan. Next we add chopped pepper. We also add chopped parsley and peeled garlic, chopped or passed through a press.
Bring the entire mixture to a boil over high heat. Then reduce the gas to medium or minimum. Pour it in required amount salt and sugar, pour in vegetable oil and mix.
Next add the blanched cabbage inflorescences. Cook the mixture under a closed lid for 25-30 minutes. The mass should boil down and become much thicker in consistency. Towards the end of cooking, pour in the required amount of vinegar.
Place the finished mixture in sterile jars. Close the lids tightly and turn upside down. And put it under a warm towel or blanket until it cools completely.
We will store the finished product in a cool place. Ideal option a cellar will serve for this occasion.
Korean Cauliflower Salad
For lovers of spicy foods, we have not left you aside. I suggest preparing a couple of jars savory preparation. Which will please each of you. Enough to stock up necessary ingredients and get down to business.
Since we will be marinating cabbage in Korean style, it is advisable to use a similar grater. So that the shape of the carrots matches the recipe. There's nothing special about it, but appearance changes right before our eyes.
We will need:
- Cabbage inflorescences - 1 head
- Korean spice – 1 pack
- Fresh carrots - 3 pcs.
- Bay leaf - 1 pc.
- Allspice - 3 pcs.
- Garlic cloves - 4 garlic
Marinade for 1 liter of water:
- Granulated sugar - 4 tablespoons
- Salt - 2.5 tablespoons
- Vegetable oil - 100 ml.
- Vinegar 9% - 4 tablespoons
Preparation:
1. Wash the cauliflower and separate it into medium-sized inflorescences. If there are defects, cut them off with a knife. We do the same with rot. Then we wash the resulting cabbage parts again. Dry on a cloth towel.
Now that the inflorescences are prepared, you need to boil the water. Then immerse the cabbage in it and blanch for 6-7 minutes.
2. Peel the carrots. Grate on a medium grater. Or in best case scenario use a Korean grater. To make the cutting beautiful, the carrots should be directed up and down, using gentle movements.
Our cabbage has already arrived; we take it out of the pan. Let the remaining water drain.
Let's prepare sterile jars. It is advisable to use small glass containers. So that the finished product is eaten in one sitting. Place cooked vegetables in them. Alternating them in layers, you should start with carrots.
3. Let's start preparing the brine. Pour the required amount of water into a pan of the required volume. Add salt, sugar, Korean seasoning and bay leaf. Bring to a boil, during cooking, add allspice and pour in the norm vegetable oil.
Garlic should be added to the marinade while it is boiling. Having peeled it in advance and cut it into small slices.
Remove the finished marinade from heat and add vinegar. Pour into jars filled with vegetables. Cover with sterilized lids.
We come to the last cooking process. Place the finished jars in a pan of boiling water. To make the glass container stand more stable, place a cloth napkin on the bottom of the pan. Water should cover the hanger of each jar.
The sterilization process must take place with the lids closed; it is prohibited to tighten them.
Bring the water to a boil, reduce the heat to low and sterilize the contents for 25-30 minutes.
After the time has passed, remove the workpieces. Turn it upside down. Leave at room temperature until completely cooled.
Cauliflower with beets (best instant recipe)
The number of marinades is very varied. And each of them is unique in its own way, which is why I offer an amazing pickling recipe. We will use beets as part of this preparation to give the brine a beautiful Pink colour. And improvements taste qualities cauliflower. So to speak, there are only advantages from such an ordinary vegetable at first glance.
Below is a short video recipe. Where the entire cooking process is described step by step. So, start watching and take action.
We will need:
- Cauliflower - 1 kg.
- Beetroot (medium) - 1 pc.
- Garlic - 3 cloves
- Bay leaf - 3 pcs.
- Cloves - 3 buds
- Allspice (peas) - 6 pcs.
- Black pepper (peas) - 12 pcs.
- Sugar - 3 tsp.
- Salt - 3 tsp.
- Vinegar 9% - 6 tbsp.
How to pickle cauliflower with tomatoes in jars
And what else did we marinate tomatoes with? Probably the most popular vegetable in this combination is cucumbers. I want to offer a slightly different option. Combine cauliflower and tomatoes. I assure you this snack turns out amazing.
We will need:
- Cauliflower - 1 inflorescence
- Tomatoes - 1-1.5 kg.
- Cherry leaves and dill umbrellas
- Garlic - 4-5 cloves
- Black peppercorns - 5-6 pcs.
- Acetic acid - 1 teaspoon
- Water - 1 liter
- Granulated sugar - 3 tablespoons
- Salt - 1 tbsp
Preparation:
1. First of all, you need to prepare the vegetables. We sort through the tomatoes, choosing dense fruits without rot. Soak the cauliflower in cold water with a little salt. The holding time can vary from 40 minutes to an hour. Then disassemble the cabbage into inflorescences.
Wash all the greens and pour boiling water over them. Shake to remove any remaining water.
Now that everything is prepared, you can carefully place the vegetables in jars. Place cherry leaves and dill umbrellas on the bottom of a sterile glass container. Then alternate layers of tomatoes and cauliflower.
2. Our task is to fill the entire jar in this way. Vegetables should be laid out as densely as possible. Now you need to pour boiling water over the entire contents. To do this, add vegetables hot water. Cover with sterile lids and keep in this condition for 10-15 minutes.
After the time has passed, pour the water into the pan. We will continue to cook the marinade on it. Add the required amount of salt and granulated sugar. Bring the brine to a boil and pour the prepared marinade over our vegetables. At the end, add garlic cloves (2-3 pieces, per 2-liter jar) and peppercorns. And don’t forget to add a teaspoon of vinegar essence before rolling.
We roll up the finished pickles with sterile lids. Turn it upside down and cover with a warm blanket. Store in this state until completely cooled. Then we put it in a cool, dark place.
Freezing cabbage for the winter
Freezing cabbage for the winter is quite easy. But not everyone uses this option. Maybe someone out of ignorance, that’s why I decided to tell you in more detail about the freezing process. It is very convenient to get the inflorescences and cook from them, for example vegetable stew. And don’t run to the nearest store and buy whatever you can get your hands on.
We will need:
- Cauliflower
- Blanching water
Preparation:
1. Initially, you need to disassemble the cabbage into medium-sized inflorescences. In this case, they need to be cut from the stalk, and not try to tear them off with your hands. This way you will only destroy the structure of the vegetable and will not get the desired result.
Then rinse and let the vegetable dry.
2. At this time, put the water on the stove and bring to a boil. Next, add the cabbage inflorescences and blanch the pieces for 1 minute.
Then put it on a sieve and let it dry. Once the vegetables are completely dry, you can place them in a single layer on a flat surface. And put it in the refrigerator.
3. As soon as the cabbage has set, you can take it out of the freezer and put it in bags. By releasing excess air from them. Tie it in a knot and put it back in the freezer.
I assure you that in this form the cabbage will retain not only its appearance, but also its taste.
Well, have you decided on the recipe? If not, then you still have time. The cauliflower harvest is just around the corner. Don’t be lazy, cook and delight your family with new preparations and ways of preparing them. And I promise to help you with this.
That's all I have for today, until new articles. I look forward to everyone!
PRESERVING CAULIFLOWER
Cauliflower is a cute vegetable that can be purchased at any market. In addition to her “curly” appearance, she has a pleasant mild taste, and is a real storehouse of benefits: it is rich in vitamin C, potassium, magnesium, iron and phosphorus. Cauliflower is also notable for the fact that you can use it to prepare a lot of tasty, and, if desired, even gourmet dishes.
Many people do not know how to can cauliflower. In fact, there are many recipes. Below I have provided recipes for cauliflower “rolls” that you can treat your guests with and surprise your family. All recipes are quite easy to prepare and will not take up much of your time.
1. Cauliflower "Corals"
2. Cauliflower "Pyramid"
3. Cauliflower with celery and carrots
4. Assorted salad "Delicacy"
5. Pickled cauliflower
6.Assorted cauliflower
7. Sauerkraut
8. Cauliflower in tomato juice
9. Cauliflower with nuts
10.Pickling cauliflower
11. Spicy cauliflower
12.Cauliflower in tomato
Cauliflower "corals"
1 head of cauliflower, if desired - 1 carrot, 1 red bell pepper, 5 small onions
Marinade: for 1 liter of water 20g (=2 teaspoons) salt, 1~3 tablespoons sugar
Spices: for a 0.5-liter jar 5~7 black peppercorns, 3~5 allspice peas, 3 cloves, 1 bay leaf, a piece of hot red pepper, 1ml 70% vinegar
Separate the cabbage into florets and rinse well. Wash the carrots and cut into slices. Remove the seeds from the bell pepper and cut into squares. Small bow(preferably onion seedlings) peeled. Carrots, onions and bell peppers can be omitted. They improve the appearance of the pickle and add a slight additional flavor. But even without them, cauliflower is very tasty. Place spices, carrots, onions and peppers at the bottom of the jars. Fill the jar tightly to the top with cabbage inflorescences.
Bring the marinade to a boil (5 0.5-liter jars require ~1.5 liters of marinade).
Pour boiling water from a kettle into jars of vegetables, cover with scalded lids and let stand for 1~2 minutes.
Drain the water from the jars and immediately pour in the boiling marinade. Pour in 70% vinegar (1 ml for every 0.5 liter) and roll up.
Cauliflower "Pyramid"
900g cauliflower inflorescences, 4 pcs red and 4 pcs green bell peppers, 50g parsley
Brine: 1/2 liter of water, 80g of salt, 1~2 teaspoons of 70% vinegar
Divide the cabbage into florets and rinse. Remove seeds from peppers and cut into thin rings.
Chop the parsley. Place in the jar in layers, lightly compacting: red pepper, parsley, Green pepper, cabbage.
Fill the jar to the top, repeating layers. Add salt and fill the jar with boiling water up to the shoulders.
Place the jars in a pan of hot water (place a special wire rack or cloth on the bottom of the pan). Cover the jars with lids. Sterilize for 20~25 min. Pour vinegar at the rate of 1/3~2/3 teaspoon per 1-liter jar and add boiling water to the brim.
Cauliflower with celery and carrots
For pouring: 1 tablespoon of salt per 1 liter of water.
Boil peeled, washed and beautifully chopped carrots using a corrugated knife until fully cooked. Divide the cabbage into small florets, dip in salted water for 20-30 minutes, then rinse with water and boil until fully cooked. Chop the celery stalks small pieces about 0.5 cm long, blanch (dip first into boiling water, then into cold). Fill sterile jars to the top with prepared cauliflower, carrots, celery, layering them, and pour boiling pouring over them, cover with sterile lids, sterilize for 25 minutes, and roll up. Turn the jars upside down and leave until completely cooled, then store in a cold pantry. Vegetables can be used to season soups and also as a side dish for meat dishes.
Assorted salad “Delicacy”
1.2 kg cauliflower, 1.2 kg red tomatoes, 0.2 kg vegetable oil, 0.1 kg sugar, 60 g salt, 80 g garlic, 0.2 kg parsley, 120 g 9% vinegar.
Separate the cabbage into florets and boil for 4 minutes in salted water. Cool. Pass the tomatoes through a meat grinder, add vinegar, oil, salt, sugar, chopped garlic, parsley, pepper. Bring everything to a boil. Carefully lower it there boiled cabbage. Boil over low heat for 10-15 minutes.
Place the hot mixture into jars and immediately seal with lids.
Pickled cauliflower
Ingredients of the filling: for 1 liter of water - 0.16 liters of 9% vinegar, 50 g of sugar, 50 g of salt. For a liter jar - 7-8 black peppercorns, 3-4 buds of cloves.
Cut the cauliflower heads into individual pieces and blanch for 2-3 minutes. in salted or acidified water (10 g of salt or 1 g of citric acid per 1 liter of water), cool, put in jars, after putting spices on the bottom.
Pour hot marinade and sterilize half-liter jars in boiling water for 6 minutes, liter jars for 8 minutes.
Assorted cauliflower
1.2kg color. Cabbage, 1.2 kg tomato, 200 ml plant. butter, 1/4 cup sugar, 2 tbsp. l. Salt, 80 g garlic
120ml vinegar 9%
Boil the cabbage flowers a little in salted water.
Chop the tomatoes (be sure to remove the skin) + vinegar + oil + salt + sugar + chopped garlic + pepper + parsley, bring everything to a boil and then carefully lower the cabbage and cook for 10-15 minutes. Place in jars and roll up.
Pickled cauliflower
Cauliflower 1.5-2 kg, beets 1 pc., carrots 1 pc., black peppercorns 5-7 pcs., pepper sweet pea 3 pcs., garlic 2-3 cloves.
Brine: for 1.5 liters of water 100g salt and 100g sugar
Wash the cabbage and separate it into small inflorescences, peel the small beets and carrots and grate them on a coarse grater. Mix vegetables and spices, chopped garlic cloves into a jar, add hot brine and leave in a warm place for fermentation. When poured with hot brine, it ferments for 3-4 days, if poured with cold brine, it ferments for a week. After that close nylon cover and put it in a cool place. The result is delicious, crispy, raspberry-colored cabbage.
Cauliflower in tomato juice
For 1 kg of cabbage - 0.7 kg of tomatoes, 20 g of salt, 20 g of sugar.
Cut the prepared cauliflower heads into individual stalks and blanch for 2-3 minutes. in boiling acidified water (1 g of citric acid per 1 liter of water), cool, put in jars.
Finely chop the tomatoes, place in a saucepan, heat over low heat until boiling and rub through a sieve.
Add sugar and salt to the resulting juice, bring to a boil and immediately pour into the jars of cauliflower. Pasteurize at a temperature of 90°C: half-liter jars - 40 minutes, liter jars - 50 minutes, two-liter jars - 60 minutes.
Cauliflower with nuts
Products: for 600-700 g of cabbage - 2 tbsp. spoons of 6% vinegar, 150-200 g onions, 100 g chopped walnuts, 30 g salt, ground red pepper to taste.
Homemade cauliflower preparations are good as separate snack, or as an addition to meat and fish dishes.
Blanch the cauliflower, disassembled into inflorescences, in boiling water for 5 minutes, immediately cool under running water. cold water. Add raw chopped onion, nuts, minced garlic, vinegar, salt and pepper. Mix everything thoroughly and place tightly in prepared jars. Sterilize: half-liter jars for 15 minutes, 3-liter jars for 30 minutes.
Pickling cauliflower
Ingredients: 10 kg of cauliflower, 5.5 liters of water, 400 g of salt, 400 g of vinegar.
To pickle cauliflower, divide it into florets and rinse with clean running water. Place the cauliflower tightly in jars and fill with boiled and cooled brine. After fermenting for two weeks at room temperature, transfer the pickles to the cold
Canned cauliflower
Immerse the heads of cabbage in water (per 1 liter of water - 10 grams of salt, 2 grams of citric acid) for 10 minutes. Then rinse and separate into inflorescences. In a jar (3 liter) - 2 cloves of garlic, 4 allspice peas, 3 bay leaves, 3 cloves. Then place the cabbage inflorescences tightly. Pour boiling water for 5-7 minutes. Drain the water into a saucepan and add 3 tbsp. spoons of sugar, 2 tbsp. level spoons of salt, bring to a boil and pour the marinade over the cabbage. Then add 1 teaspoon of vinegar. Roll up.
Spicy cauliflower
2 kg cauliflower, 4-5 pcs. carrots, 2-3 heads of garlic. Filling: 1 tsp. black ground pepper, 1 tsp ground red pepper, 2 tbsp. l. salt, 100 g sugar, 150-200 g vinegar 6%, 200 g vegetable oil.
Disassemble the cabbage into baskets and blanch in salted water. Grate the carrots on a coarse grater or chop them. Put everything in three liter jar, squeeze the garlic there. Combine all ingredients for filling and pour into a jar with cabbage. Cover with a nylon lid and place in the refrigerator. A day later the cabbage is ready.
Cauliflower in tomato
5 kg of disassembled cauliflower, 2 kg of carrots, 1 kg of onions, 1 kg of bell pepper (optional), 2 hot peppers, 4 heads of garlic. Filling: 3 l tomato juice, a glass of vinegar 9%, a glass of sugar, 2 tbsp. vegetable oil, 5 tbsp. l. salt. Other spices to taste (bay leaf, cloves, black pepper and allspice).
Pour carrots into a boiling tomato - boil for 5 minutes, then pepper, cabbage, onions - boil for 15 minutes. Then boil the garlic and hot pepper for 5 minutes, then the oil and vinegar. When it boils, put it into jars and screw on a metal lid. 
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